First, wash your hands clean and prepare the necessary ingredients.

I'll cut the eel cleanly under running water at 4cm intervals and prepare it.

Please chop the radish into 0.5cm squares and prepare it. I'll cut the chives 5cm apart and prepare the cabbages 2cm apart. Cut the zucchini in half lengthwise and cut it into 0.5cm thick pieces. Cut perilla leaves at 2cm intervals and slice Cheongyang red pepper diagonally to 1cm thickness.

When the broth starts to boil, dissolve the soybean paste about 1.5T to make the base stock and add the eel and start boiling. Keep it on high heat until it starts to boil, then simmer over medium heat, removing impurities. Eel soup uses all the bones, so I'll boil it over medium low heat for 40 minutes.

Eels that are ripe to the bone are recommended to be served on a fine sieve to minimize bone chewing, and if you don't mind enjoying all the bones, you can grind them in a mixer. I ground it finely in a blender for about a minute.

Put the finely ground eel back into the broth and boil the prepared chives, perilla leaves, and zucchini for a while. Season with 1T of red pepper powder, 1t of minced garlic, 1t of dasida, 1/3t of pepper, and 1t of salt, and add Cheongyang red pepper to complete.